Best of Portland Foodie Box Recipes

Article by Lost Plate Food Tours

Published on May 5, 2020

You’re in for a treat! Make the most of your Best of Portland Foodie Box and try out these recipes. We chose the most delicious ingredients straight from Portland-makers and curated special recipes for you to try. Go ahead and put your new ingredients to use and create something new for dinner, make a tasty midnight snack, or whip up a new drink concoction!

Don’t have a Best of Portland Foodie Box? You can get one here!

PBP Swanky Nuts

4 cups raw nuts and seeds (chopped hazelnuts, chopped almonds, pumpkin seeds, sunflower seeds, etc.)
1 Tbs dark brown sugar
2 Tbs olive oil
2 Tbs finely chopped fresh rosemary (optional)
¼-1 tsp cayenne pepper
1 tsp cinnamon
2 Tbs Bee-Licious Pure Raw Honey (provided in box)
1 Tbs Portland Bitters Project Aromatic Bitters
(provided in box)
¾-1 Tbs coarse salt

1. Preheat the oven to 350.
2. In a small saucepan, warm honey and oil together over low heat.
3. Toss nuts, sugar, seeds, salt, spices, and 1 Tbs rosemary (optional) in a large bowl. Drizzle with honey mixture and mix well.
4. Spread evenly on a baking sheet lined with parchment.
5. Bake for 15 minutes, stir, then bake another 8-10 minutes.
6. Nuts are done when golden – coating may not be crisp yet but will firm up as nuts cool.
7. Remove from oven, scatter remaining optional 1 Tbs rosemary over top, sprinkle evenly with bitters, and stir.
8. Allow to cool for maximum crunch. Store unlikely leftovers tightly sealed.

Great for: Bringing to a party, salad topping, midnight snack
Recipe created by Portland Bitters Project

Hot Honey Margarita

1.5 oz tequila
.50 oz Cointreau (triple sec)
.50 oz Bee-Licious Pure Raw Honey (provided in box)
.75 oz lime
1 bar spoon or 1/8oz The Show Greenshow Hot Sauce (provided in box)
Salt rim

1. Using lime juice, rim your glass then dip in salt.
2. Add all ingredients into a cocktail shaker and shake over ice for 20 seconds.
3. Double strain into glass over ice.
4. Garnish with a lime wheel.

Sip, sip, hooray!
Recipe created by Mariah – Found behind the bar at Portland restaurant, La Moule

Marion Blackberry Mule

2oz of your favorite Vodka
Fresh Blackberries
1.5 Tbs Rose City Pepperheads Marionberry Blast Pepper Jelly (provided in box)
6oz Ginger Beer
1 Lime

1. In a pint glass, muddle together 5 blackberries with 2oz of vodka, 1.5 Tbs Marionberry Blast Pepperjelly, and a squeeze of half a lime.
2. Once muddled to your liking, pour in 6oz ginger beer and ice. Give it a quick stir.
3. Garnish with blackberries and lime wedge.

Recipe created by Rose City Pepperheads

The Old-Fashioned Old Fashioned

1 tsp double-strength simple syrup
7 drops Portland Bitters Project Aromatic Bitters (provided in box)
2oz of your favorite bourbon or rye
Lemon twist, thick

1. Make simple syrup: Heat 2 parts sugar to 1 part water in a saucepan on medium-high heat until fully dissolved.
2. Place the syrup and bitters in a wide-mouth glass or beaker and stir with ice to chill.
3. Add the bourbon or rye and stir.
4. Strain into glass.
5. Curl lemon twist over the drink and drop in.

Drink up and enjoy!
Recipe created by Portland Bitters Project

Iced Tea Latte

2 sachets Steven Smith Portland Breakfast Tea
6oz boiling water
2oz milk or milk substitute
Sweetener to your taste

1. In 6oz of boiling water, steep 2 sachets of Smith Portland Breakfast Tea for 5 minutes.
2. Pour into 12oz or 16oz shaker filled with 1 cup of ice cubes. Shake well.
3. Steam or froth 2oz milk or milk substitute until volume doubles.
4. Add iced tea concentrate to milk and sweeten with honey.

Great for: A new take on your morning tea!
Recipe created by Michelle – Lost Plate Portland Founder

Jacobsen Co Hot Tea Toddy

1 tea bag of your favorite black tea (Smith Teamaker Portland Breakfast)
1 cinnamon stick
1 or 2 whole cloves (optional)
1-2 Tbs Honey
1 lemon slice

1. Steep tea, cinnamon, and cloves in your favorite mug for 5 minutes.
2. Remove the spices and tea bag and add the honey, lemon, and a squirt of lemon juice if desired.

Tip: To make alcoholic toddy, add 1oz of bourbon or brandy.
Recipe created by Jacobsen Sea Salt Co.

Pepper Jelly Glazed Bacon

Strips of thick bacon
Rose City Pepperheads Marionberry Blast Pepper Jelly (provided in box)
Brown Sugar

1. Lay bacon strips on foil covered baking sheet.
2. Brush each strip with pepper jelly.
3. Sprinkle a tiny bit of brown sugar over bacon.
4. Bake at 350 degrees. Flipping over at 15 minutes.
5. Let cool for 5 minutes and dig in.

Recipe by Rose City Pepperheads

Bitters Dressing

2 tablespoons sherry, balsamic, or red wine vinegar
1 tablespoon dijon or honey mustard mustard
1/4 cup olive oil
4-5 dashes of Portland Bitters Project Aromatic bitters
Season with Jacobsen Sea Salt and pepper

Sprinkle of dried Italian seasoning

1. Add all ingredients into small mixing bowl.
2. Mix well with whisk until mixture is smooth.
3. Drizzle over your favorite salad or veggies.

Great for: Green leaf salad, vegetable glaze, citrus salad
Recipe created by Michelle – Lost Plate Food Tours Founder

Glazed Root Vegetables

1 Medium Sweet Potato
1 Medium Parsnip
2 Carrots
1 Butternut or your favorite squash
Rose City Pepperheads Marionberry Blast Pepper Jelly (provided in box)
2 Tbs Olive oil

1. Preheat oven to 400 degrees.
2. Cube all vegetables.
3. Place ingredients in plastic bag with jelly and oil and shake until well coated.
4. Place in baking dish and bake for 45 minutes or until tender.

Tip: Season with Jacobsen Sea Salt
Recipe created by Rose City Pepperheads

Gooey Honey Drizzled Grilled Cheese

Softened or spreadable butter
2 slices thick sourdough bread (at least 1in thick)
2 slices Tillamook extra sharp cheddar cheese
2oz cream cheese
Bee-Licious Pure Raw Honey (provided in box) (for drizzle)
Pinch of Jacobsen Sea Salt 
(provided in box)The Show Greenshow Hot Sauce (provided in box)(optional)

1. Melt butter in pan, enough to coat evenly.
2. Spread butter on one side of each bread slice.
3. On non-buttered side of bread, spread cream cheese on one slice. Add 5-6 dashes of hot sauce over cream cheese and spread evenly (optional). On other slice of bread, place both slices of sharp cheddar.
4. Close the sandwiches and press lightly with spatula to flatten.
5. Cook the sandwich over medium heat, turning once, until golden and crispy and cheese is melted.
6. Set on plate and drizzle with honey and season with a pinch of Jacobsen Sea Salt.

Fun variation: add caramelized onions!
Recipe created by Michelle – Founder of Lost Plate Portland

Pepper Jelly Glazed Chicken

4 boneless chicken breast or thighs
⅓ cup Rose City Pepperheads Marionberry Blast Pepper Jelly (provided in box)
⅓ cup Dijon mustard
1/3 cup Bee-Licious Pure Raw Honey (provided in box)
2-3 tbsp The Show Greenshow Hot Sauce (provided in box)
Vegetable or olive oil for frying

1. Preheat the oven to 400F.
2. Place generous amount of oil in cast iron skillet over medium heat. Once oil is heated, fry chicken until brown, about 5-6 minutes each side.
3. Transfer chicken to plate and drain oil from skillet.
4. In small bowl, mix together the pepper jelly, mustard, honey, and hot sauce.
5. Transfer chicken back to cast iron skillet or other baking dish. Pour sauce mixture over chicken and fully coat.
6. Bake uncovered for about 20 minutes or until chicken is cooked all the way through. Top with green onion or cilantro.

Recipe created by Michelle – Lost Plate Portland Founder

Salted Blackberry No-Churn Ice Cream

2 cups heavy whipping cream
7oz (1/2 can) of sweetened condensed milk
1 Tbs vanilla extract
2 pints fresh blackberries
1/4 cup raw honey
1 tsp Jacobsen Salt Co. Sea Salt

1. In a food processor, purée one pint of black berries. Strain through a fine mesh sieve into the bowl of a standing mixer (or medium bowl if using a hand mixer), pressing as much juice through without the seeds.
2. Add the honey, vanilla extract, and sweetened condensed milk. Mix to combine.
3. Add the heavy cream and whip mixture into stiff peaks with the whisk attachment.
4. Gently fold in the remaining pint of blackberries. Try not to over-mix as your ice cream will become dense.
5. Spoon the ice cream into a freezer safe container and freeze for 6 hours or overnight.
6. Finish with a sprinkle of Sea Salt.

Recipe created by Jacobsen Sea Salt Co.

Mini Thumbprint Shortbread Cookies

16oz butter softened
1 cup powdered sugar
2.5 tsp vanilla
3 cups flour
1/2 cup corn starch
Rose City Pepperheads Marionberry Blast Pepper Jelly (provided in box)

1. Combine butter, powdered sugar, and vanilla. Whip in mixer until fluffy.
2. Add flour and cornstarch until blended.
3. Roll into mini balls and punch hole in the middle. (Tip: use a whiskey bottle cork dipped in flour to punch the holes.)
4. Use teaspoon to fill with jelly.
5. Freeze cookies for 30-45 minutes on cookie sheet. (this will keep the cookies holding their shape while you bake them. Otherwise they spread out and lose their jelly.)
6. Bake at 350F for approx 10-12 minutes until done. (You don’t want them to brown.)
7. Transfer to cooling rack immediately.

Store cookies in an airtight container…. if they last that long!
Recipe created by Rose City Pepperheads

Related Posts:

Sign up for our newsletter!

Email Us!

We’ll get back to you in less than 24 hours, 7 days a week.


China & Cambodia: +86 156 9210 9030

USA: +1 503 409 5593




Lostplate WeChat